Production Supervisor at Food Concepts Plc

Job Purpose

• To provide the production team with supervisory oversight, coordination, and monitoring of workflow activities on the production floor.

Core Responsibilities and Key Result Areas
Team Supervision:

• Provide guidance to production staff in order to achieve and maintain high standards of Quality, Service and Cleanliness
• Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment
• Provide team with steps on how to improve quality or speed of production
• Encourage team effort and supportive attitudes between workers

Safety and Quality Assurance Management:

• Ensure that Health & Safety and Food safety working practices are adhered to during production
• Conduct regular supervision of the production workspace and equipment to ensure safety of the work environment
• Maintains quality service by establishing and enforcing organization standards
• Provide instruction to teams on the proper use of safety equipment and emergency procedures should they be necessary at any point during the production process
• Document and report production quality compromise or defects

Administrative Tasks and Reporting:

• To support in the implementation of effective training and development of all production staff and management.
• To assist in planning and implementing management shift operations to ensure the standard quality of the production process
• Provide assistance in vendor relations management
• Conduct employee competency reviews and development plans for team members
• Manage absence and disciplinary issues within the production team
• Liaise with Central Kitchen Manager on all production related issues
• Keep track of stock and equipment inventories and produce reports.

Key Performance Indicators

• Quality of Production output
• Number of production output defects
• Quality of employee turnover
• Turnaround time of production
• Number of product quality defects reported
• Quality of stock and inventory report

Job Specifications
Educational Requirements:

• A minimum of a university degree in Food Science, Food Technology or related field is required.

Professional Requirements:

• Possession of any relevant professional qualification is essential

Experience Requirements:

• A minimum of 2 years’ experience in a similar role is required.

Knowledge Requirements:

• Knowledge of professional standards i.e. occupational health and safety and customer requirements
• Good knowledge of project management
• Knowledge of the company and government regulations
• Knowledge of product specification
• Good knowledge of time management.